Today I wanted to try preparing a new recipe to enjoy savoy cabbages, which we have in abundance this period. This Savoy Cabbage, Ham, and Cheese Pie is layered and was even enjoyed by my daughter who hates vegetables!

Difficulty: Easy
Cost: Economical
Preparation time: 45 Minutes
Portions: 4/5 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

1.5 lbs Cleaned Savoy Cabbage (about 2.2 lbs of cabbage to clean, a nice one)
5.3 oz Cooked Ham
4.2 oz Smoked Provolone
1.1 oz Grated Parmigiano Reggiano
0.5 cup Cooking Cream
3 tsp Coarse Salt
to taste Spray Butter (non-stick spray for pans)
to taste Olive Oil
to taste Ground Black Pepper

Preparation

Remove the hard parts from the cabbage: the inner stem and leaf ribs, wash it.
In a large pot, add plenty of water, once it boils add 3 teaspoons of coarse salt and the cabbage leaves.
If there are too many, add them a little at a time to prevent them from breaking.
Let them cook for about 5 minutes, then drain them using a colander and let them dry, spread out on a cloth or resting on the edges of the colander.
Select the largest and most intact leaves and set them aside.
Spray the butter spray (non-stick spray for pans) in a 22 cm (8.7 in) pan, cover the bottom and sides with the largest and most intact leaves.
Grate the provolone using a coarse grater and thoroughly sprinkle the bottom with half the amount.
Add the slices of cooked ham (only half the amount indicated in the ingredients), sprinkle on top with half the grated parmesan, cover everything with the smaller cabbage leaves, and sprinkle with half the cream.
Season with a little olive oil and ground black pepper.
Make another layer with the remaining grated provolone, then the remaining ham slices, the parmesan (leave a handful to sprinkle on the pie surface), the remaining cream, covering using all the cabbage leaves.
Season with a little olive oil, a little pepper, and sprinkle with the remaining grated parmesan.
Place in the oven at 356°F (180°C) for about 45 minutes.